Brioche-wrapped sausage” for a tasty and concise title.

Preparation

1. Cook the sausage in a large pot of water for 20 minutes without piercing it. Meanwhile, in a bowl, mix the flour, yeast, and salt, then add the milk.
2. Microwave the butter for 15 seconds and then add it to the mixture. Finally, add the egg and mix until you get a relatively soft dough.
3. Line a loaf pan with parchment paper and pour the dough into it.
4. Once cooked, remove the sausage from the water, put it on a plate, and remove its skin. Place the skin on the dough, turning it so that the dough covers it, and let it rest for 1 hour (away from drafts) or more if it is not warm enough in the room.
5. Finally, once the brioche has doubled in volume, mix the remaining egg yolk with 1 tablespoon of water and brush it onto the brioche. Bake for 25 minutes at thermostat 8 (around 180°C).